DISHES TO ENJOY

NON VEG BRIYANI AND KACHORIS
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a. For the biriyani, mix 1 cup curd and 1½ tsp of ginger garlic paste and marinate 750 gm of Chicken pieces in it for at least 2 hours. Sprinkle ½ tsp of salt. Heat 2 tbsp ½ of ghee or oil. Add cloves, cardamoms, cumin seeds, shahijeera, pepper corns and bay leaves. Stir and add marinated chicken and curd mixture. Fry well.
Add 1 tsp of garam masala powder, ½ tsp turmeric powder, 1 tsp ½ red chilli powder and 1½ tsp coriander powder, stir fry and add 1½ cup of hot water and cook till cup chicken is tender. Add given coriander leaves and mint leaves.
In another pan heat 2-3 tbsp of ghee or oil and fry 2 cups Basmati rice (after soaking and washing in water). Add 3½ cups of water and ½ tsp salt and cook till ½ rice is done and dry. Fry 4 sliced onions in ½ a cup of ghee till ½ golden brown.
Now take a heavy bottomed pan. Put in a layer of rice followed by a layer of chicken. Repeat till both the rice and chicken are used up. Mix ½ tsp of saffron in ½ a cup of milk and sprinkle over the rice. Top the fried onions and 10-12 almonds cut into halves and fried.
Simmer on a low flame preferably on a bed of soft coal for 10 minutes with the lid of the pan tightly closed. Serve hot.
b. To make kachoris; soak ½ cup Urad dhall overnight. Wash and drain away the water. Add 2-3 green chillies, 1 tsp fresh coriander leaves, ¼ tsp saunf powder and a pinch of hing (asafoetida). Grind to make a stiff paste. Knead a dough of 3 cups of wheat flour, ¼ cup oil ½ tsp salt and water. Make balls of equal size with the dough. Place a little filling of dhall paste inside each ball, re-roll and roll out to make Kachoris. Deep fry the kachoris till both sides are golden brown. Drain and serve.